Corn, Cherry Tomato & Asparagus Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is a show stopper but please try and use fresh corn, as it makes a huge difference. Ingredients:
1/2 teaspoon pepper |
1/4 cup olive oil |
3 tablespoons fresh lemon juice |
1 lb asparagus (cut into 1/2-inch pieces) |
2 cups corn kernels (shucked 2-4 cobs depending on size) |
1 cup cherry tomatoes (whole or cut in half depending on size) |
1 teaspoon kosher salt |
2 tablespoons fresh mint (chopped) |
Directions:
1. Place lemon juice in a medium bowl and slowly whisk in the olive oil.
2. Prepare an ice bath.
3. In a large pot of boiling water add 1 tablespoon of salt.
4. Add corn and asparagus and blanch till tender crisp.
5. Strain into colander and place into ice bath until completely cool.
6. Strain and let sit to completely drain all the water.
7. Place in a large bowl with the tomatoes, reserved dressing and the mint.
8. salt & pepper to taste.
9. Serve chilled or at room temperature.
10. Enjoy!
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